I’m not going to lie. This took forever to make, and although delicious, maybe a bit ambitious for a weeknight.
Tip: Did you know that you can place a can of coconut milk in the freezer for 20 minutes and the coconut butter will rise to the top? You can use this for sauteing.
In a large soup pot, 1 large onion, minced. Saute’ in coconut butter or 1 T olive oil over medium-high heat until transparent but not browned.
Then, add the following and cook over medium low (stir constantly for 3 minutes, don’t let the spices or onion brown): 1 T minced garlic, 1 T minced ginger, 2 t curry powder, 1/2 t each turmeric/cumin/pepper, 1/4 t red pepper, 1/4 t cinnamon, 2-3 bay leaves. At this point it will start to smell like your favorite Indian restaurant.
Add a can of coconut milk (13.5 oz), 1/4 C soy sauce, and 1 C tomato sauce, simmer for 20 minutes, stirring often.
In a separate saucepan, cook 2 C rinsed dried red lentils with 5 C water for 15 minutes. Add, with liquid, to soup pot.
Cut 1 med head of cauliflower (cut into 1 inch florets), 1 large sweet potato (cut into 1 inch cubes), 1/4 head cabbage (cut into 1 1/2 inch chunks), and 1-2 C peas (optional, I didn’t use them). Add to soup pot and cook over medium heat just until tender. Serve over brown rice (I used basmati ’cause that’s my favorite).
Optional: You can serve with Indian chutneys and pickles, fresh diced pears, roasted sunflower seeds, plain yogurt. Me? Eh, I took an hour getting the non-optional part ready. Maybe next time.
The verdict: This was a very mild Indian dish, but with great flavor. It did take awhile to make, but I think I’ll make it again. Perhaps I’ll figure out a way to make it a bit spicier.